The Rouffiac tobacco bar-restaurant reopened in December and intends to liven up the village

Carmen, Cécilia, Bruno, une équipe de choc aux commandes. MIDI LIBRE – M. P

The tobacco bar-restaurant "La Nor'Mende" opened last December, after some work. With a new boss and her team and ideas to spare to keep the village's local businesses going. 

As the name of the tobacco bar-restaurant in Rouffiac (commune of Saint-Bauzile) indicates, Cécilia Jouen is from Normandy. She left her family and her suitcases last year, near Mende: " We passed by the place and we liked the establishment. We bought the walls last October and we opened in December, during the work,” she explains. The brand new interior has been welcoming regulars and passing customers for a little over two months.

Theme evenings coming soon

" Even though the place didn't stay closed for long, six months, it was important that it came back to life. It's a meeting place, for elders, artisans,” expresses Cécilia. And she knows the social bond: " We already had a tobacco bar in Normandy, near Louviers. It was during a family visit to friends that the family discovered Lozère: " We liked it. We sold everything there to settle in Mende ".

Cécilia already has some good ideas to ensure that her local business continues: "We close in the evening at eight o'clock, but there are some ideas, with the arrival of good weather. We will try catering in the evening, with the campsite which is nearby and which does not offer meals. But the manager goes further, wanting to try the entertainment: "I'm thinking about setting up themed evenings, once a month, starting in March. We have a large terrace for this ". Saturday night fever, karaoke, masked ball, the choice is vast.

Reunionese cuisine

At counter three, four retirees are remaking the world: "There are hours for everyone. From seven to eight o'clock, it's the artisans. Afterwards, the elders or people who have time arrive, until 11 o'clock. At lunchtime, the restaurant offers a unique, local menu. " We only work with fresh products,” she insists. In the kitchen, Bruno is the head chef. He is from Reunion Island: "I'm trying to introduce some specialties from home", he says mischievously. We're salivating in advance.

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